Print Recipe

Empanada Sunburst

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mexican
Servings: 12 people


  • 1 Tbs. olive oil
  • 1 medium onion
  • 2 cloves garlic-optional minced
  • 1 medium Bell Pepper Red diced
  • 1 tsp Paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder I used a 1 TBSP
  • 1 6 oz. can tomato paste
  • 1 cup frozen or fresh corn I used fresh corn
  • 1 lb lean ground beef, chicken, or turkey

Pie Crusts

  • 3 cups All Purpose Flour
  • 1 1/2 sticks Butter diced
  • 1/2 cup milk can be lactose free - I use ice water 1/4 cup
  • 1 tsp sugar optional


  • Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  • Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  • Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.